- 2 pounds chicken wings
- 2 tablespoons coriander seeds
- 1 generous tablespoon cumin seeds
- 1 generous tablespoon cracked black peppercorns
- Seeds of 16 green cardamom pods, or 1/2 teaspoon cardamom seeds
- 2 tablespoons dry mustard
- 1 generous tablespoon salt
- Nonstick spray or canola oil
- 3 tablespoons grapeseed or canola oil
- 8 cloves garlic, smashed
- 1/4 cup pomegranate molasses*
- 1 1/2 tablespoons Sriracha (Thai chili sauce; use more if you like it spicy!)
- 1 small bunch fresh mint, leaves picked
- 4 tablespoons (1/2 stick) butter
- 2 teaspoons lemon juice
- Kosher salt and freshly ground black pepper
*Cook's Note: Pomegranate molasses is available at some supermarkets and at Middle Eastern markets.
For the wings: Pat the chicken wings dry with a paper towel; don't skip this step! This will both help the rub adhere and ensure crispy skin.
Pour the ground spice mixture into a small bowl and add the mustard and salt. Whisk to combine. Reserve a scant 2 tablespoons of this mixture for the sauce.
Place the wings in a large bowl and add remaining spice mixture; toss to coat the wings well. Let those puppies sit for about an hour.
Place the wings on the prepared rack at an even distance from each other. Pop into the oven for about 45 minutes, flipping the wings over halfway through, and rotating the baking sheet for even cooking.
As the wings are roasting away, make the sauce: In a small saucepan over medium heat, warm the grapeseed oil until shimmering. Add the garlic and cook for about 30 seconds. Then add the reserved 2 tablespoons spice blend and cook another 30 seconds. Stir in the pomegranate molasses, Sriracha and mint leaves. Cook for about 5 minutes, and then finish with the butter and lemon juice. Stir, taste for seasoning and set aside off the heat.
When the wings are done, pull the garlic cloves and mint out of the glaze and discard (thin the sauce with a few teaspoon of water if needed). Toss the wings with the sauce. Avoid the temptation to eat them all yourself! Serve.